Hello, yesterday I attempted my second smoke (first one was a brined chicken, good results) with just a rack of baby back pork ribs. The ides was to try the 3-2-1 method, adapted to the size of the baby backs, so was more like a 2-2-1...
I want to get the feeling of this new WSM 18.5" smoker (long time kettle grill user), so I filled the charcoal ring (about 90% fill) with oak lump, and started 2/3 chimney of lit lump. While the chimney was doing its thing I took the membrane off the ribs and lightly rubbed it (olive oil plus some comercial rub). Put the lit lump in the ring with 3 chunks of hickory wood (about half a fist each) and let the ring open for about 5 minutes. I closed the central part of the WSM pour almost one gallon of water (previously boiled so it was real hot) and close the lid. After about 30 minutes the lid thermometer reached 230F so I placed the ribs inside...
The temperature went very steady at 250F for two hours and begun to rise til 270F at 2 1/2 hours. I opened the lid to take out the ribs and realized it had no water in the pan, so I added 1/2 gallon hot tap water (not boiled this time). Foiled the ribs with some pineapple juice and to the wsm again.
The temperature went real steady at 250F for 1 1/2 hours and I took the ribs out. They were real done so I didnt even put them again inside the cook.... I just painted the ribs lightly with some bbq sauce and let them rest for 15 minutes foiled and out of the cook.
The ribs were real good: soft and tender, falling off the bone, good flavour (not bittery smokey at all). Not crunchy though. Id say they were pretty good for the first time.
Meanwhile, I closed the lid of the WSM closed two vents about 1/3 cause the temperature was climbing again till 270, so I closed vents and pour more water.... my target was to see for how long could I take 250F ..... I was amazed: 8 hours after pouring the initial lit chimney of lump the tenmperature was at rocks steady 250F (just adding some water now and then and closing an opening vents in tiny increments). After those 8 hours the temperature dropa little to 240F and I had to extinguished it closing the vents and going to bed....
Coll ribs and cool control on the wsm at least (my first attempt with the chicken I got nice food but I didnt get the feeling I had control on the WSM).
I am happy.
I want to get the feeling of this new WSM 18.5" smoker (long time kettle grill user), so I filled the charcoal ring (about 90% fill) with oak lump, and started 2/3 chimney of lit lump. While the chimney was doing its thing I took the membrane off the ribs and lightly rubbed it (olive oil plus some comercial rub). Put the lit lump in the ring with 3 chunks of hickory wood (about half a fist each) and let the ring open for about 5 minutes. I closed the central part of the WSM pour almost one gallon of water (previously boiled so it was real hot) and close the lid. After about 30 minutes the lid thermometer reached 230F so I placed the ribs inside...
The temperature went very steady at 250F for two hours and begun to rise til 270F at 2 1/2 hours. I opened the lid to take out the ribs and realized it had no water in the pan, so I added 1/2 gallon hot tap water (not boiled this time). Foiled the ribs with some pineapple juice and to the wsm again.
The temperature went real steady at 250F for 1 1/2 hours and I took the ribs out. They were real done so I didnt even put them again inside the cook.... I just painted the ribs lightly with some bbq sauce and let them rest for 15 minutes foiled and out of the cook.
The ribs were real good: soft and tender, falling off the bone, good flavour (not bittery smokey at all). Not crunchy though. Id say they were pretty good for the first time.
Meanwhile, I closed the lid of the WSM closed two vents about 1/3 cause the temperature was climbing again till 270, so I closed vents and pour more water.... my target was to see for how long could I take 250F ..... I was amazed: 8 hours after pouring the initial lit chimney of lump the tenmperature was at rocks steady 250F (just adding some water now and then and closing an opening vents in tiny increments). After those 8 hours the temperature dropa little to 240F and I had to extinguished it closing the vents and going to bed....
Coll ribs and cool control on the wsm at least (my first attempt with the chicken I got nice food but I didnt get the feeling I had control on the WSM).
I am happy.
